Danny Gaulden
1 cup white cornmeal
1/4 cup flour
1 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon salad oil
1 tablespoon sugar
1 egg
1 cup buttermilk
Mix all dry ingredients, and put GREASED (use Crisco or something similar) 10 inch cast iron skillet into 425-450F oven. Let skillet get hot enough that it starts to smoke a little, and take out of oven.
Take a small hand full of cornmeal, and slightly coat bottom of hot skillet as soon as it comes out of oven. Mix oil, buttermilk, and egg into dry ingredients–shouldn’t take but just a few seconds, and poor into HOT skillet. Let mixture bake in oven on medium high rack until light to medium brown on top. Takes about 17-20 min. Take out of oven, turn over on wire rack, and let cool. Best darn cornbread you ever ate. Promise.